Meringue Cookie Kisses
Prep Time: 10 minutes
Cook Time: 2 1/2 hours
3 large egg whites, room temperature
1/8 teaspoon kosher salt
1/3 cup sugar
1/2 cup confectioners’ sugar
1/8 teaspoon peppermint extract (you can use any flavor you like)
12 drops red food coloring
Preheat oven to 200°F. Line a baking sheet with parchment paper. With an electric mixer, beat egg whites and salt on medium-high speed about 1 minute or until foamy. With mixer running, slowly add sugar in 3 additions beating for 2 minutes between each addition. Beat about 2 minutes or until stiff peaks form.
Add confectioners’ sugar and peppermint extract; beat about 1 minute or just until blended.
Dot food coloring over surface of meringue; DO NOT STIR (the coloring will form swirls when piped).
Gently spoon meringue into a pastry bag fitted with a 1/2″ star tip; twist top closed.
Bake meringues about about 2 1/2 hours, until dry.
Cool completely on wire racks, about 1 hour. Meringues will crisp as they cool.
Can be made up 5 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.
